Preheat oven to 350 degrees and grease a small loaf pan with cooking spray. In a large bowl, combine flour, chia seeds, baking powder, baking soda, and sea salt. In a separate bowl, combine mashed bananas and vanilla extract. In two batches add dry ingredients to wet ones and combine well. Fold in chopped walnuts and then pour batter into loaf pan, making sure that it sits evenly. Bake for 35 minutes, or until a toothpick comes out clean!

Put cauliflower, onion, and kale in a frying pan with a small amount of water and place over medium heat. While its cooking, warm tortillas in the microwave or oven. I did one minute in the microwave. Add cumin, chili powder, and salt and pepper to the veggies and sauté until they are steamed through.

Spread veggies over the tortillas and serve with drizzled Sriracha, lettuce, salsa, and Tofutti.

Bring a large pot of water to a boil and add potatoes. Boil for 10-15 minutes or until soft but not mushy. Drain and allow to cool. Add a 1/2-inch of water to a frying pan and add kale. Heat on medium until kale is tender and wilted, then drain and allow to cool. To make the dressing, combine vegan mayo, ACV, agave nectar, and chili sauce. In a large bowl, combine potatoes, onions, kale, and dressing. Toss well and serve cold or at room temperature.

Grease a frying pan lightly with cooking spray and place over medium heat. Combine bread crumbs, garlic powder, salt, onion powder, and sesame seeds. Cut tofu into small cubes. Dip each cube first in the flax egg, and then in the bread crumb mixture. Make sure each cube is coated on all sides before dropping in the hot pan. Allow to cook on each side until crisp and browned. While tofu is browning, combine all other ingredients except salsa in a large bowl and toss with the oil and vinegar. Transfer to a plate if desired. Once tofu is browned, top the salad with the cubes and add salsa if you want!

Preheat oven to 400 degrees, and grease a 9-inch pie plate. Combine dry ingredients in a mixing bowl, and wet ingredients in another. Add dry ingredients to the wet ones and mix only until the dry stuff is absorbed. Pour the batter into your pie plate and shake it from side to side slightly to even the distribution. Bake for 20 minutes, or until a toothpick comes out clean.

Preheat oven to 450 degrees. Lightly grease a dish or roasting pan with cooking spray. Toss broccoli, onion, and garlic with spices and cooking spray and place vegetables in the roasting pan. Cook in the oven for 10 minutes, then remove and toss the vegetables. Replace in the oven and cook for another ten minutes. Remove and allow to cool. Transfer veggies to a food processor and add vegetable stock, coconut milk, nooch, and 2 tbsp of vegan sour cream. Add items slowly and blend well in between so that you don't blow up the food processor. Trust me, I've had it happen. Taste test and add more spices or nooch if desired. Transfer to a saucepan and warm over medium heat, stirring. Serve in bowls and top with the combined salsa and sour cream, and shredded vegan cheese.

Cut tempeh into quarters, then turn each quarter on its side and cut into three thin slices. At this point you'll have 12 strips. Combine tamari, liquid smoke, maple syrup, and pepper. Stack the tempeh evenly in a tupperware container and pour the liquid mixture over it. Let the tempeh marinate in the fridge at least overnight. I let it sit for 20 hours, turning the container upside down halfway through to make sure it soaks evenly. Preheat oven to 350 degrees, then very lightly grease a baking sheet and place the tempeh slices on it. Brush the slices lightly with safflower oil and bake for about 7 minutes. Remove the sheet and flip the slices over with a spatula. Brush the other side with oil and let it bake for another seven minutes. Once the slices have cooled slightly, transfer to a cutting board and cut each slice length-wise. Now you have 24!

B.L.T. Quinoa

Serves 1

4 slices tempeh bacon

1/2 cup uncooked quinoa

2 tbsp sun dried tomatoes, sliced

1/2 slice of red onion, diced

1/4 cup cucumber, cut into cubes

1 large handful baby spinach

1 tsp tahini

1/2 tsp Sriracha

1/4 tsp agave nectar

1/2 tsp safflower oil

sprinkle sesame seeds

black pepper

Cook quinoa according to package until all the water is absorbed and the germ has separated from the seed. Combine tahini, hot sauce, safflower oil, and agave. Add tahini mixture, sun dried tomato, red onion, cucumber, and spinach to warm quinoa and stir until well mixed. Place on low heat for a few minutes if necessary. Transfer to a plate or bowl and top with tempeh bacon, sesame seeds, and black pepper.